Grilled Portabello Burgers With Tomato, Pesto, and Mozzarella
Serves: 4
  • 2 tablespoons olive oil
  • 2 medium garlic cloves, minced and divided
  • 4 large portabello mushrooms, stems removed
  • Salt and ground black pepper
  • 1 medium tomato, cut into 4 slices and lightly salted
  • ¼ cup prepared pesto
  • 3 ounces thinly sliced mozzarella cheese
  1. About 20 minutes before serving, heat all burners of a gas grill on high. Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over it. Close lid and return to temperature. Alternatively, build a hot charcoal fire.
  2. Meanwhile, mix oil and garlic in a small bowl; brush mushroom cap bottoms with the oil and sprinkle with salt and pepper. Turn mushrooms, gill side up, and repeat.
  3. Place mushrooms on hot grill rack, gill side down; cover and grill until spotty brown, about 3 minutes. Turn mushrooms, gill side up, turn grill to low heat. Top each with a tomato slice and a portion of pesto and cheese. Place buns, cut side down, on grill rack and grill until cheese melts and bus are warm and spotty brown and warm, about 3 minutes longer.
Recipe by Three Many Cooks at